Cold-hardy citrus

Cold-hardy citrus is citrus with increased frost tolerance and which may be cultivated far beyond traditional citrus growing regions. Citrus species and citrus hybrids typically described as cold-hardy generally display an ability to withstand wintertime temperatures below . Cold-hardy citrus may be generally accepted 'true' species (e.g. Satsuma mandarin, kumquat) or hybrids (e.g. citrange) involving various other citrus species. All citrus fruits are technically edible, though some have bitter flavors often regarded as unpleasant, and this variability is also seen in cold-hardy citrus fruits. Those listed as "inedible fresh" or "semi-edible" can (like all citrus) be cooked to make marmalade.

Varieties

Varieties of true citrus considered cold-hardy, ordered from most to least hardy:

Name Binomial Hardiness Edibility Notes Trifoliate orange Citrus trifoliata "Isolation of genes from cold acclimated Poncirus trifoliata and Citrus unshiu" (https://etd.auburn.edu/bitstream/handle/10415/737/ZHANG_CANKUI_23.pdf]) Inedible fresh Used as rootstock and will freely hybridize with other citrus Ichang papeda Citrus cavaleriei Inedible fresh Parent to a number of hybrids, including the yuzu, sudachi, ichang lemon/shangjuan, and others Jiouyuezao mandarin Citrus reticulata 'Jiouyuezao' China/FAO Citrus Symposium "Mandarin-like Hybrids of Recent interest for Fresh Consumption. Problems and Ways of Control". FAO. Edible Long cultivated in China Changsha mandarin Citrus reticulata 'Changsha' Edible but seedy Long cultivated in China Kumquat Citrus japonica Sauls, J. W., & Jackson, L. K. Cold-Hardy Citrus for North Florida. Document FC-36. University of Florida, IFAS Extension. Edible Fruit eaten whole with a sweet skin and sour pulp Desert lime Citrus glauca Edible, Used in cooking. Fruit eaten whole Satsuma Citrus reticulata 'Unshiu', syn. Citrus unshiu short-term Edible; excellent Long cultivated in China

Interspecific hybrids Interspecific hybrid varieties considered cold-hardy, ordered from most to least hardy:

Name Binomial Hardiness Edibility Notes Citrandarin Citrus reticulata × Citrus trifoliata e.g. Cultivar US852 Edible 'Changsha' citrandarin is the hardiest citrus hybrid Citrange Citrus × sinensis × Citrus trifoliata "Cold Hardy Citrus and Hybrids". Limette (Newsletter Citrus Friends Europe) 8: 1–2. Semi-edible 'Rusk' is considered the most edible citrange Citrangequat Citrus japonica × Citrange Edible 'Thomasville' is considered the most edible citrangequat Citrumelo Citrus × paradisi × Citrus trifoliata Semi-edible 'Dunstan' is considered the most edible citrumelo Kabosu Citrus cavaleriei × Citrus x aurantium Edible, Used in cooking Long cultivated in Japan Shuangjuan (Ichang lemon) Citrus cavaleriei × Citrus maxima Edible, Used in cooking Long cultivated in China Yuzu Citrus cavaleriei × Citrus reticulata Edible, Used in cooking Originally cultivated in China; spread to Japan, where many cultivars have been developed Sudachi Citrus x junos × Citrus leiocarpa Edible, Used in cooking Long cultivated in Japan Orangequat Citrus sinensis × Citrus japonica Edible 'Nippon' is favored for edibility and hardiness Rangpur lime Citrus medica × Citrus reticulata Edible, Used in cooking Long cultivated in South Asia Calamondin Citrus reticulata × Citrus japonica Edible, Used in cooking Long cultivated in the Philippines Chinotto Citrus x aurantium var. 'myrtifolia' Edible. Used in cooking, too bitter to eat raw Long cultivated in Southern Italy, Malta and Libya

Cold-hardy citrus

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